Finally got a chilly day. I picked up a brisket at Costco and
tomorrow night it's dinner thanks to Kay Hartman's Aunt Irene.

I have Sierra Nevada Pale Ale in the house. Wonder if I should
pick up some Sam Adam's Octoberfest to use instead.

Aunt Irene's Brisket


1 4-pound beef brisket
Kosher salt
Pepper
1 onion, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer


Salt and pepper both sides of the meat. Place beef in a roasting pan.
Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic,
and beer. Pour mixture over meat. Cover securely with foil. Bake at
300 degrees F for 3 to 4 hours. When the meat is tender, remove foil
and bake uncovered for an additional 35 to 40 minutes. Chill the
brisket separately from the gravy. Puree the gravy while hot.

On Oct 25, 5:54?pm, "Nancy Young" > wrote:
> Finally got a chilly day. I picked up a brisket at Costco and
> tomorrow night it's dinner thanks to Kay Hartman's Aunt Irene.
>
> I have Sierra Nevada Pale Ale in the house. Wonder if I should
> pick up some Sam Adam's Octoberfest to use instead.
>
> Aunt Irene's Brisket
>
> 1 4-pound beef brisket
> Kosher salt
> Pepper
> 1 onion, thinly sliced into half moons
> 1/2 cup ketchup
> 1/2 cup prepared chile sauce
> 3 tablespoons brown sugar
> 6 cloves garlic, minced
> 1 12-ounce bottle beer
>
> Salt and pepper both sides of the meat. Place beef in a roasting pan.
> Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic,
> and beer. Pour mixture over meat. Cover securely with foil. Bake at
> 300 degrees F for 3 to 4 hours. When the meat is tender, remove foil
> and bake uncovered for an additional 35 to 40 minutes. Chill the
> brisket separately from the gravy. Puree the gravy while hot.

Instead of beer a bottle of gingerale is better

Sheldon

Sheldon wrote:
>
> On Oct 25, 5:54?pm, "Nancy Young" > wrote:
> > Finally got a chilly day. I picked up a brisket at Costco and
> > tomorrow night it's dinner thanks to Kay Hartman's Aunt Irene.
> >
> > I have Sierra Nevada Pale Ale in the house. Wonder if I should
> > pick up some Sam Adam's Octoberfest to use instead.
> >
> > Aunt Irene's Brisket
> >
> > 1 4-pound beef brisket
> > Kosher salt
> > Pepper
> > 1 onion, thinly sliced into half moons
> > 1/2 cup ketchup
> > 1/2 cup prepared chile sauce
> > 3 tablespoons brown sugar
> > 6 cloves garlic, minced
> > 1 12-ounce bottle beer
> >
> > Salt and pepper both sides of the meat. Place beef in a roasting pan.
> > Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic,
> > and beer. Pour mixture over meat. Cover securely with foil. Bake at
> > 300 degrees F for 3 to 4 hours. When the meat is tender, remove foil
> > and bake uncovered for an additional 35 to 40 minutes. Chill the
> > brisket separately from the gravy. Puree the gravy while hot.
>
> Instead of beer a bottle of gingerale is better
>
> Sheldon

Using ginger ale does make a subtle difference, and it's good too
Try it with pork, too.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Nancy Young" > wrote in
:

> Finally got a chilly day. I picked up a brisket at Costco and
> tomorrow night it's dinner thanks to Kay Hartman's Aunt Irene.
>
> I have Sierra Nevada Pale Ale in the house. Wonder if I should
> pick up some Sam Adam's Octoberfest to use instead.
>

I'm doing a 1 pot rice and chicken thighs recipe

1 cup rice (jasmine)
1 10 oz can of cream of chicken soup
6 oz water
some brocolli florets
diced 1/2 half of a red pepper
handful of mushrooms sliced
3 cloves garlic chopped
4 bonless skinless chicken thighs diced
pinch of crushed red chiles

Chuck it all in the rice cooker stir and press the on button.
Salt and pepper to taste at the table.

serves 2 or 3 makes 2 meals for me

If I remember next time I make this I might add some crumbled bacon.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Sheldon" > wrote

> On Oct 25, 5:54?pm, "Nancy Young" > wrote:
>> Finally got a chilly day. I picked up a brisket at Costco and
>> tomorrow night it's dinner thanks to Kay Hartman's Aunt Irene.
>>
>> I have Sierra Nevada Pale Ale in the house. Wonder if I should
>> pick up some Sam Adam's Octoberfest to use instead.

> Instead of beer a bottle of gingerale is better

That's an idea, thanks, Sheldon.

nancy

On Oct 25, 6:53?pm, hahabogus > wrote:
> "Nancy Young" > wrote m:
>
> > Finally got a chilly day. I picked up a brisket at Costco and
> > tomorrow night it's dinner thanks to Kay Hartman's Aunt Irene.
>
> > I have Sierra Nevada Pale Ale in the house. Wonder if I should
> > pick up some Sam Adam's Octoberfest to use instead.
>
> I'm doing a 1 pot rice and chicken thighs recipe
>
> 1 cup rice (jasmine)
> 1 10 oz can of cream of chicken soup
> 6 oz water
> some brocolli florets
> diced 1/2 half of a red pepper
> handful of mushrooms sliced
> 3 cloves garlic chopped
> 4 bonless skinless chicken thighs diced
> pinch of crushed red chiles
>
> Chuck it all in the rice cooker stir and press the on button.
> Salt and pepper to taste at the table.
>
> serves 2 or 3 makes 2 meals for me
>
> If I remember next time I make this I might add some crumbled bacon.

Was bad enough with the canned soup but jasmine rice with bacon is a
total waste... with your fercocktah concoctions use plain old cheap no
account long grain. Jasmine rice with brocolli makes me shiver...
like a sauerkraut omelet.

Sheldon

On Oct 25, 3:53 pm, hahabogus > wrote:

> I'm doing a 1 pot rice and chicken thighs recipe
>
> 1 cup rice (jasmine)
> 1 10 oz can of cream of chicken soup
> 6 oz water
> some brocolli florets
> diced 1/2 half of a red pepper
> handful of mushrooms sliced
> 3 cloves garlic chopped
> 4 bonless skinless chicken thighs diced
> pinch of crushed red chiles
>
> Chuck it all in the rice cooker stir and press the on button.
> Salt and pepper to taste at the table.
>
> serves 2 or 3 makes 2 meals for me
>
> If I remember next time I make this I might add some crumbled bacon.

Crockpot-itis comes to the rice cooker? The rice cooker I have is
not fancy, lacks variable settings. If I did as this calls for the
broccoli would be way overcooked, the red pepper would have no crunch,
and the chicken probably would not be cooked enough. No matter, it
probably would all taste like canned soup anyway. -aem